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5.0 from 3 votes

Pork Teriyaki Ramen

Teriyaki pork ramen recipe combines tender pork in a sweet sticky teriyaki sauce, veggies, and ramen eggs in a Japanese style noodle bowl.

Prep Time
30 mins
Cook Time
30 mins
marinating
1 hr
Total Time
1 hr 50 mins
Servings: 4
Calories: 698 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

teriyaki pork
  • 1 lb pork tenderloin
marinade
  • 1/3 soy sauce, I use tamari
  • 1/3 mirin
  • 1/4 sake
  • 2 Tbsp light brown sugar
  • 2 cloves garlic, mined
  • 1 Tbsp fresh ginger, grated
ramen broth
  • 48 ounces ramen broth I used Ocean's Halo
  • 1 tsp Turmeric
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
ramen noodles
  • 12 ounces ramen noodles (4 single serve packs, discard the flavoring packets.)
Add-ins
  • baby bok choy, but in half lengthwise.
  • 1 bunch scallions, thinly sliced, white and green parts.
  • 2 cups pea pods
  • 12 small mushrooms of your choice, whole, halved, or sliced.
  • 1 cup steamed corn kernels
  • 4 ramen eggs see ramen egg recipe here
garnish
  • crushed peanuts
  • Lime wedges
  • sesame seeds

Instructions

    Cup of Yum
  1. Line a baking sheet or pan with foil. Put the pork tenderloin in a heavy duty zip lock bag, or a small container for marinading.
  2. Whisk together the marinade ingredients until the sugar is dissolved. Take half the marinade and add it to the pork. Marinate for an hour. I like to turn the meat in the liquid a few times to make sure it's evenly marinading.
  3. Put the other half of the marinade in a small saucepan. Bring to a boil and boil until nice and thick.
  4. Preheat the oven to 450F. Remove the pork from the marinade and place on your lined baking sheet. When the oven is at temperature roast the pork for 17-20 minutes, or until it registers 145F in the thickest part. Your particular pork loin could take less or more time depending on its weight and shape.
  5. Remove the pork from the oven and cover loosely with foil to rest for 10 minutes. Brush with a thick layer of the glaze and slice.
  6. While the pork is roasting heat the ramen broth with the turmeric, garlic and ginger in a saucepan. I like to bring it to a boil, then turn it way down, cover, and keep it warm so it can steep while I prepare the rest of the ramen bowls.
  7. Bring a large pot of water to boil. Blanche the bok choy and pea pods for a few seconds and remove with a slotted spoon. In the same water cook the noodles according to package instructions (you are not using the flavoring packets that come with the noodles.) Drain and divide between 4 bowls.
  8. Add hot broth over the noodles. Top with the bok choy, mushrooms, scallions and corn. Divide the sliced pork between the bowls. Slice the ramen eggs in half and add to the bowls.
  9. Garnish with crushed peanuts, sesame seeds and lime wedges.

Nutrition Information

Calories 698kcal (35%) Carbohydrates 71g (24%) Protein 55g (110%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 237mg (79%) Sodium 2130mg (89%) Potassium 1356mg (39%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 10227IU (205%) Vitamin C 126mg (140%) Calcium 311mg (31%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 698

% Daily Value*

Calories 698kcal 35%
Carbohydrates 71g 24%
Protein 55g 110%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 237mg 79%
Sodium 2130mg 89%
Potassium 1356mg 29%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 10227IU 205%
Vitamin C 126mg 140%
Calcium 311mg 31%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.